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Do a SMaSH ale: Boil Time: 90 min. Mash Profile: 154º for 60 min. Ingredients 11 lbs. Pilsner 2.0 oz. Cascade [4.2%] - Boil 60 min. 1.0 oz. Cascade [4.2%] - Boil 5 min. 2 pkgs. US-05 Yeast

I didn't read through every single post, but in skimming this thread, I didn't see anyone ask whether or not these are extract brews you're boiling on your stovetop. Long, rolling boils are not as necessary for extract, because it has already been boiled for you once. James Spencer at Basic...

Exactly. Plus, there is so much style-creep going on right now that no matter what you end up with, so long as it tastes good you can probably find a category for it.

It sounds like something else may've gone wrong. Are you sure the bad flavor is from the hops? I've had lots of overly hopped homebrew beers over the years from a variety of brewers, a few intentionally brewed to theoretic maximum IBU, and none of them I can remember were "undrinkable" due to...

That's all good, but remember that fermentation creates heat. Most ales like to be at 67º(F) or below. So if the temp in your basement drops to 63 or 64 during peak activity, you're still gonna be just fine. Patience is one of the big keys to good beer. I always leave my beers in primary for a...

Friday night's brew session: All-cascade American IPA, cooled and racked, just before inoculation.

How I get along with BRY-97: I've used this yeast a few times for APA and IPA recipes and like it a lot, but am currently biting my nails pointlessly while I suffer through yet another long lag time. I pitched the yeast late Friday night (about 11:45 P.M.), and after a long, slow croisening, I...

I used BRY-97 in the India Black Ale I currently have kegged, and was very pleased with it overall. Against the recommendations on the pack, I simply poured two packets of BRY-97 directly into the fermenter. This caused a slow start (about 30 hours), but things went pretty quickly thereafter...

It turned out great. In fact, it went to Best of Show in the 2012 Basin Brewers Summer Brew-Off. Not bad at all considering it was going up against a bunch of IPAs in the West Texas heat. Thanks again to everyone who offered their input. This bad boy will definitely be brewed again. :tank:

I brewed a slight variation on Jamil's Blonde Ale last night: Grain: 10 lb. American 2-row 0.5 lb. Crystal 10L Hops: 1.0 oz. EKG @ 60 min. (90-minute boil) Modifiers: 1 Whirlfloc tablet @ 15 min. 5 Tbl. Fermax yeast nutrient @ 15 min. Mash: 150º for 60 min. 1 Tbl. pH 5.2...

Kegged and carbonating as of tonight. Thanks again for all the feedback, everyone: BTW, tasted great out of primary!

I wouldn't be scared of using regular roasted in this recipe, personally. It gets used in American Ambers all the time. Just keep it around two ounces. From there, you can jockey percentages between the crystal malts to get the SRM into the 12-15 range if that's important to you. Really, I...

Did someone ask for a point?

I brew all-grain simply because it's so much cheaper. Our HBC gets base malt for $20 to $30 per 50-pound bag, depending on type. DME can be $4.50 per pound or more. In the end, I think it just boils down (see what I did there?) to what works best for a particular home brewer. Extract brews...

You are entitled to it, indeed. Anything to the contrary was not my implication. The greater point being, if someone truly believes that not a single thing of value comes from SA, then brewing for a living must be pretty easy. After all, if all you need is 20 different utterly swill beers and a...

This is a good plan all the way around. Going less bitter will better compliment the use of the biscuit. And while I do like the idea of using roasted malt in this context, I'd probably cut it back to two ounces.

Just my personal preference, but I generally only use biscuit malt in malty, high-body beers without a lot of hop character. It makes the beer (ales especially) taste like bread. For my tastes, this characteristic goes better in porters and wees. But as I said, that's just my personal...

Right on. :mug: SA Chocolate Doppel is officially on my to-buy list. I'll be on the lookout for it.

I've never dry-hopped in keg, but if I ever were to do so, I'd probably use whole hops only. Then, I'd put them in one of those super-finely meshed hop bags to ensure nothing solid got into the beer. With pellet hops, it seems logical that you're gonna have a lot of problems with the...

Most cidery flavors, regardless of cause, are more likely to worsen over time, not improve. Back in the days before I understood the importance fermentation temperature control, I ended up with a few really cidery beers, especially during the summer months here in West Texas. One cidery beer...